Jello Whip Frosting Food

JELLO WHIP FROSTING

Steps:

• Stir 1 package of jelly powder in 1/2 cup boiling water for 2 min., until dissolved.
• Add enough cold water to 1/2 cup ice cubes to make up 3/4 cup. Stir into jelly powder until ice is completely melted.
• Whisk in 1 1/2 cups Cool Whip Topping with a wire whisk.
• Refrigerate approximately 1 hour, or until it is no longer liquid (more like a mousse consistency).
• Break up the mixture a little bit with a spatula.
• Gently fold in remaining 1/2 cup of Cool Whip, blending until desired consistency is reached.
• Frost cakes or cupcakes using a knife, spatula or piping bag - whatever you use for normally frosting cakes!

HOW TO MAKE JELLO FROSTING

Steps:

• Combine the jello powder, sugar, egg white, and vanilla in a pot. Stir with a whisk on low heat.
• Slowly pour in the boiling water and mix. Turn the heat to medium and stir.
• Turn the heat up to high and continue to whisk for 5 minutes.
• Allow the frosting to cool. Shut off the stove once the frosting is creamy and thick. Let the frosting cool and chill in the fridge for about 30 minutes.
• Chill the frosting in the fridge until ready to use
• Serve. Use the frosting to top off cakes, cupcakes, brownies, sweet breads, and other desserts by using a large butter knife, spatula, or frosting pipe. Enjoy!

JELLO AND COOL WHIP FROSTING

Steps:

• Make jello as directed on package except using 3/4 cup boiling water instead of 1 cup so the jello is a little thicker.
• After jello is set, beat with mixer until there are small pieces. Add cool whip and beat until completely mixed. Spread on angel food cake. Keep refrigerated until time to serve.

NO-BAKE STRAWBERRY ANGEL FOOD CAKE WITH WHIPPED CREAM

Steps:

• First, let the strawberries and Cool Whip rest on the counter. The strawberries will mix with the Jell-o better if they're not rock hard, and the Cool Whip will incorporate better if it's a little soft.
• Slice the angel food cake into 1/2 to 1-inch pieces using a serrated knife, and spread half of the angel food cake pieces on the bottom of the 9×13 inch dish. (Or a fun glass dish like a trifle bowl.)
• Bring two cups of water to a boil. In a large mixing bowl, combine the water and Jell-o powder. Stir until fully combined.
• Then, add the frozen strawberries and stir, breaking up the chunks until they have melted. Fold the Cool Whip a few dollops at a time into the strawberry mixture, stirring gently to combine without deflating the dessert. Again, you can leave it a little less than uniformly combined, but you want it well-mixed.
• Spread half the mixture over the cake. Add the remaining cake, then cover with the remaining mix. Spread to ensure the cake is fully covered.
• Alternatively, you can combine all the cake and mix in a large bowl. You may prefer this method if you're serving the dessert in a trifle or glass bowl.
• Chill in the fridge four hours or overnight. If the cake feels wet or jiggles, it's not set.
• To glam it up, you can cover the chilled cake with Cool Whip, or garnish or decorate the top with sliced strawberries.

WHIPPED JELL-O ICING FOR ANGEL FOOD CAKES

Steps:

• Boil pineapple, water and sugar for 5 minutes.
• Add Jell-O, stirring well.
• Set aside; let cool until starting to gel.
• Beat 1 pint of whipping cream until stiff; stir in the Jell-O mixture.
• Ice your angel food cake.

EASY STRAWBERRY JELLO SALAD WITH COOL WHIP

Steps:

• Boil one cup water on stove top, and mix into bowl with jello powder in mixing bowl. Add in one cup cold water and stir. Chill jello, preferably in a shallow pan, for about 45 minutes or until it is completely cool, just starting to set. Pour the jello into a large mixing bowl. Mix the jello up vigorously, for about one minute. Using an electric mixer is great for this step. But watch out it splashes. This breaks up any jello bits that have started to set, and adds air to the mix. Then fold in the Cool Whip and then strawberries. Mix completely, but be gentle and don't deflate the mix by stirring too aggressively. If you want to add in mini marshmallows, do it now. Add them in about 1/2 cup at a time to make sure you don't overdo it. Transfer to a 9×13 pan for serving, or into individual dishes if you prefer. You can top with whipped cream and sliced strawberries if you prefer. If you want to dress up this dish, spread a spoonful of strawberry jam in the bottom of a glass dessert dish or shallow glass. Then add the salad mix. After the dish has chilled, dollop with some fresh whipped cream and a slice of strawberry.

JELLO SHEET (POKE CAKE) CAKE FROSTING

Steps:

• combine ingredients except the Cool Whip in a medium bowl and beat on low until well blended, about 1 minute.
• Fold in Cool Whip topping.
• Let stand for 5 minutes before frosting the jello cake.
• refrigerate for 2 hours before serving.